Bread Alone

Saturday 1:00 pm - 3:45 pm

Half-Day intensiveLevel: AdvancedPresenter: Sharon Burns-Leader

Join Sharon Burns-Leader, co-founder of Bread Alone Bakery, for an exclusive opportunity to work bread with a master! This is a hands-on workshop beginning with your hands on the dough, then taking the heat to the parking lot to fire up a wood-fired brick oven to bake pizza. Experience artisan bread baking at its finest. Space is very limited in this hands-on workshop with a pioneer in wood-fired brick ovens before they were cool.

American Charcuterie & Artisan Cheese: On the World’s Stage

Saturday 2:30 pm - 3:45 pm

Level: IntermediatePresenter: Jeffrey Roberts

Americans are enjoying a renaissance of extraordinary fermented foods from bread to craft beer and from artisan cheese to pickled vegetables and charcuterie and salami. From local to regional and national markets, a sophisticated demand exists for quality value-added products. Jeffrey Roberts describes and explains the millennia-long history of fermented foods and, through a tasting, highlights the diversity of New York-made cured meats, artisan cheeses and craft beers. Since we eat with our eyes and often make assumptions about labels, the tasting will be conducted blind. Participants will learn about the history and culture of preserved products and contemporary producers, while enjoying a pairing of meat, cheese and beer.